Easter

chicken livers (about 1 kg) • rice (about 100 grams) • green onions, finely chopped • romaine lettuce, finely chopped • little frozen spinach • Olive oil • Dill • lemon • eggs • Salt and pepper

boiled potatoes, cut into cubes (about 500 grams) • hard-boiled eggs, chopped into small pieces • black olives, finely chopped (about 100 grams) • small yellow onion, finely chopped • green onions, finely chopped • chopped parsley • olive oil (100 ml) • Juice of 1 lemon • heaping tablespoons mustard • Salt • Black pepper • little oregano

whole leg of lamb (about 4 1/2 lbs or 2 kg) • garlic • fresh thyme • fresh oregano • fresh rosemary • dry white wine (about 240 ml) • olive oil (about 120 ml), plus extra for brushing • hot water (about 120 ml) • baby potatoes (about 1 kg), very well washed • Salt and pepper

chicken breast fillet • chicken livers • romaine lettuce • green onions • yellow onion • mushrooms • Dill • small wine glass white wine (about 1/3 cup or 80 ml) • small wine glass olive oil (about 3 tablespoons or 40 ml) • lemons • eggs

oyster mushrooms • green onions • large onion (I use red) • dill • little parsley • lemon • eggs • extra virgin olive oil (about 120 ml) • bouillon cubes (beef or vegetable) • all-purpose flour (about 60 grams) • espresso cup white rice (about 1/4 cup or 50 grams) • all-purpose flour (about 30 grams) •

chicken livers (500 grams) • boneless, skinless chicken thighs, cut into pieces (500 grams) • chopped spinach • dill • green onions • small onion, finely chopped • garlic cloves • dry white wine (about 120 ml) • fennel seeds • short-grain rice for soup (about 60 grams) • lemons • eggs •

boneless, skinless chicken breasts • yellow onion • green onions • romaine lettuce • little spinach • espresso cup Carolina rice (about 1/4 cup or 50 grams) • salt • little sweet paprika • egg • lemon • Olive oil • dill

strained Greek yogurt (about 500 grams) • sugar (about 200 grams) • vegetable oil (about 250 ml, I used corn oil) • eggs • baking powder (about 3 tablespoons or 36 grams) • vanilla sugar or 2-3 teaspoons vanilla extract • ground mahlab, 1/2 teaspoon ground cardamom • large pinch salt, zest of 1 orange • all-purpose flour, sifted (about 1 kilogram) • Additionally: 1 egg yolk mixed with a little milk for brushing

self-rising flour (about 800 grams) • unsalted butter (about 250 grams), softened • large eggs • sugar (about 250 grams) • whole milk (200 ml) • Zest of 1 orange or lemon • vanilla powder or 2 teaspoons vanilla extract • egg yolks • water

all-purpose flour (1 kg) • cake flour (1 kg) • vegetable shortening or unsalted butter (400 grams) • eggs • milk (about 120 ml) • sugar (675 grams) • baker's ammonia (ammonium carbonate) • salt • vanilla powder or 4 teaspoons vanilla extract

eggs • unsalted butter (about 250 grams) • milk (250 ml) • vanilla sugar or 5 teaspoons vanilla extract • sugar (about 500 grams) • baker's ammonia • self-rising flour (about 1.5 kilograms), as needed • baking powder • egg, for brushing

goat intestines (300 grams) • goat offal (300 grams) • olive oil (120 ml) • green onions • large yellow onion • dill • mint • medium head curly lettuce • dried oregano • dried thyme • salt • black pepper •

unsalted butter (250 grams) • powdered sugar (250 grams) • all-purpose flour (750 grams) • egg yolk • baking powder (10 grams) • milk (130 ml) • vanilla sugar or 2 teaspoons vanilla extract • ground cardamom • ground mastic (mastiha) • ground mahleb • brandy (50 ml)

cremini mushrooms • large portobello mushrooms • oyster mushrooms • green onions • yellow onion • romaine lettuce • eggs • Juice of 1 1/2 lemons • Olive oil • Salt, to taste • Black pepper, to taste • vegetable or chicken bouillon cube •

romaine lettuce • dill • parsley • green onions • leek • oyster mushrooms (500 grams) • yellow rice (about 200 grams) • Salt • Pepper • bouillon cube (vegetable or chicken) • eggs (2 yolks, 1 white) • lemons

whole lamb offal (liver, heart, lungs) • or more lamb intestines, depending on the size of the soup • green onions • little or more dill, to taste • olive oil (240–360 ml) • –3 small wine glasses of medium-grain rice (about 1/2 to 3/4 cup or 100–150 grams) • lemon • egg • Salt and pepper

small heads of romaine lettuce • green onions • yellow onion • lamb liver and offal (about 1 1/2 pounds or 700 grams) • Black pepper • Salt • dill • broth (1.5 liters) • olive oil (about 120 ml) • unsalted butter • eggs (for the avgolemono) • Juice of 2 lemons

dried mushrooms (10 grams) • olive oil (about 60 ml) • white mushrooms, cleaned and quartered (about 350 grams) • leek, finely chopped • green onions, thinly sliced • yellow onion, finely chopped • garlic clove, minced • chicken broth (about 1.2 liters) • romaine lettuce, cleaned and finely chopped • dill • chervil • egg yolks •

lamb offal (including about 10.5 oz cleaned and chopped intestines, cut into 1.5-inch pieces) • dill, finely chopped • large romaine lettuce leaves, cut in half lengthwise and then into thin strips • green onions, finely chopped • yellow onion, finely chopped • heaping tablespoons dried mint • olive oil (about 120 ml) • white wine (about 100 ml) • vegetable bouillon powder • boiling water (about 1 liter), or more if you prefer a thinner soup • Freshly ground black pepper • medium-grain white rice, rinsed and drained •

fresh mushrooms (500 grams) • little sunflower oil for sautéing • dried oregano • parsley • romaine lettuce • Dill, to taste • Carolina or glutinous rice (about 200 grams) • smoked paprika • green onions, finely chopped • water (about 2 to 2.1 liters) • little salt • tahini •

self-rising flour (375 grams) • powdered sugar (125 grams) • cold butter (200 grams) • vanilla extract • egg • egg yolk, for brushing the cookies

goat milk-fed lamb offal (about 1 1/2 pounds or 700 grams) • Swiss chard leaves, finely chopped • chervil • dill • mint leaves • Olive oil • rabbit (upper part with head) plus its liver • Salt and pepper • Water • large juicy lemon, juiced • cornstarch (about 20-30 grams) • Broth from the soup

double chicken breast fillets • romaine lettuce • green onions • Salt • Black pepper • lemons • eggs • Olive oil • small cup (about 1/3 cup or 60 grams) long-grain rice • Water • dill

leftover mageiritsa (Greek Easter lamb soup) • parboiled rice (about 285 grams) • water (about 710 ml) • butter (about 14 grams) • Chopped dill • Freshly ground black pepper

green onions • yellow onion • mushrooms (500 grams) • small heads of lettuce • dill • Carolina rice (about 100 grams) • egg yolks • Vegetable broth, enough to cover the ingredients well • Juice of 1 lemon • Olive oil • Salt, pepper • Mustard and turmeric powder

sugar (about 400 grams) • eggs • unsalted butter (250 grams) • milk (120 ml) • orange juice (120 ml) • Zest of 1 orange • all-purpose flour (about 1 kilogram, you may need a little more) • baking powder • vanilla sugar or 2 teaspoons vanilla extract • baking soda • salt

oyster mushrooms (500 grams) • yellow onion • green onions • dill • lettuce leaves, finely chopped • Salt and pepper • garlic powder • glass of clear grape brandy (such as grappa or ouzo) • olive oil (100 ml) • Carolina rice • chicken or vegetable broth (1200 ml) • Juice of 2 lemons •

olive oil (120 ml) • onion, finely chopped • green onions, finely chopped • white mushrooms, sliced (400 grams) • portobello mushrooms, sliced (400 grams) • oyster mushrooms (200 grams) • medium-grain rice (about 3.5 oz or 100 grams) • dill, finely chopped • fennel fronds, finely chopped • chervil, finely chopped • water or homemade vegetable broth (1 liter) • Juice of 2 lemons •

lamb offal (liver, heart, lungs), trimmed of fat • fresh scallions, coarsely chopped • romaine lettuce, coarsely chopped • water (1 liter) • Chopped dill (to taste) • Salt and pepper • Olive oil • For the egg-lemon sauce: • eggs • lemons

olive oil (120 ml) • onion, finely chopped • green onions, finely chopped • white mushrooms (you can also use a mix of mushrooms) • Salt and pepper • medium-grain rice (about 3.5 oz or 100 grams) • from 1 head of romaine lettuce, roughly chopped • fresh dill, finely chopped • water or vegetable broth (1 liter) • For the avgolemono (egg-lemon sauce) • eggs • Juice of 2 lemons